Browsing by Author "Lopes, Guido"
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- How Cynara cardunculus ecotypes affect the production of Castelo Branco PDO cheese : a case studyPublication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Resende, Mafalda; Riscado, Ana; Silveira, Ana; Baptista, Cátia; Lopes, Guido; Beato, Helena; Paulo, Luísa; Andrade, L.P.; Pinheiro, C.; Barracosa, Paulo; Espírito Santo, ChristopheCheese manufacture is a way of preserving a very perishable food, milk. This product is a versatile food that offers various flavours and textures, making it a convenient food and a source of nutrients1. Last available data from Instituto Nacional de Estatística (INE) indicates that the annual dairy consumption reaches 1218 thousand tons in Portugal and the third more consumed dairy product is cheese, with 137 thousand tons per year2. In 2021, the world cheese trade was forecast to rise 4 % to hit the record of 3.6 million tonnes.
- Nutritional and physicochemical analysis of quince from Cova da Beira region: similarities, differences and particularitiesPublication . Lopes, Guido; Martins, Ana; Camelo, Alexandra; Rodrigues, Ana; Rodrigues, A.M.; Beato, Helena; Paulo, Luísa; Resende, Mafalda; Cristóvão, Mário André Monteiro; Mota, Marlene; Espírito Santo, ChristopheQuince, a fruit from the autumn season of the quince tree (Cydonia oblonga Miller), has a considerable nutritional value (e.g., pectin, vitamins C and B complex, minerals or chlorogenic acids). On the other hand, this fruit is characterized by having a hard, rough-looking pulp with a bitter and astringent taste. Since quince is not consumed raw, is mainly used in the production of jams and marmalades. Despite being easy to grow and weather resistant, its production is often neglected and undervalued. Thus, the study objective was to value quinces from the Cova da Beira region by the physicochemical and nutritional characterization, substantiating by how different production years and localization affect quince varieties properties.
- Physicochemical and nutritional characterization of Quince (Cydonia oblonga) from the Cova da Beira RegionPublication . Vasconcelos, Vanessa; Paulo, Luísa; Lopes, Guido; Mota, Marlene; Beato, Helena; Martins, Ana; Camelo, Alexandra; Rodrigues, Ana; Pitacas, F.I.; Rodrigues, A.M.; Resende, Mafalda; Cristóvão, Mário André Monteiro; Espírito Santo, ChristophePhysicochemical and nutritional characterization of Quince (Cydonia oblonga) from the Cova da Beira Region.
- Post-harvest conservation of chestnut (cv. Martaínha), comparison of two controlled atmospheres during 60 daysPublication . Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Resende, Mafalda; Riscado, Ana; Rodrigues, Ana; Silveira, Ana; Baptista, Cátia; Lopes, Guido; Beato, Helena; Paulo, Luísa; Pringga, O.; Ramos, R.; Espírito Santo, ChristopheAccording to Instituto Nacional de Estatística, during 2021, Portugal produced 38 thousand tons of chestnuts. The northern region of mainland Portugal is the largest concentration of chestnut trees is found and accounts for about 88% of the volume of national production. Portugal is the seventh-largest producer of chestnuts globally, although this value only represents approximately 2% of world production1. The quality parameters of chestnut are defined by colour, flavour and texture; however, this optimal status is only maintained for a short period of time. Chestnuts have a high moisture value that is quickly lost during conservation compared to other nuts. The significant factors in post-harvest depreciation are moulding or rotting caused by larval development of insects on the tree and later by fungi. Infections often start in the larval galleries of insec ts by the contact of the fruits with the ground before picking.